Back to Basics Brownies

You will LOVE these simple, healthy brownies! Gluten free, dairy free, guilt free & DELICIOUS!

I love a good dessert every once in awhile, but I don’t love feeling terrible after eating it. Most desserts have high amounts of processed sugars, grains, oils, you name it. I have spent hours re-constructing recipes for my favorite desserts to recreate them using healthier & more nourishing ingredients, without sacrificing taste and texture.

For these brownies, I made a few changes to most recipes I was finding on the internet:

Flour: many people can handle good quality wheat in moderation; My stomach, however, cannot. Typically, flours are highly processed, genetically modified, pesticide sprayed crops. Even the gluten free ones are filled with low quality starches. I decided that blending organic whole sprouted oats into flour was the best option for this recipe because it's inexpensive, easy, and versatile!
Sugar: the most popular sugars used in baking are cane sugar and beet sugar. Again, good quality cane sugar in moderation is perfectly fine for most people. For this recipe, I decided to take it a step further and use coconut sugar because it is minimally processed, and unlike other minimally processed sugars, it is granulated. This works best for creaming butter and getting the right consistency.
Oil: refined vegetable oils are EVERYWHERE! Its hard to escape them! Good quality butter is a GREAT whole food, minimally processed option to use in baking and cooking.

I hope you enjoy these as much as we do!

DESSERT! but make it ~nutritious~

Instead of giving you my whole life story, lets get on to the recipe :)

Back to Basics Brownies

Ingredients:

¾ cups oat flour or blend 1-1½ cups whole sprouted oats
1 sticks butter grass fed
¾ cups coconut sugar - granulated
3 whole eggs
9 oz chocolate chips - one regular bag
1 tsp vanilla

Directions:

Preheat oven to 350°
Blend whole oats into oat flour (if using whole oats) & set aside.
Melt MOST of the chocolate (I saved some to sprinkle on top) – I use a double boiler. Set aside.
In a large mixing bowl, cream together butter, sugar, eggs & vanilla until smooth. Use a whisk or hand mixer.
Mix in the melted chocolate, then add the oat flour to the mixture. Mix until well combined.
Pour mixture into a greased or parchment paper lined pan.
Sprinkle leftover chocolate (or any other desired toppings) on top.
Bake for 30-40 minutes, to desired consistency. (less time = more fudgy; more time = more cakey)